Description
Quick and delicious 15-minute breakfast tostadas featuring scrambled eggs with salsa, refried black beans, creamy avocado, and queso fresco atop crispy corn tortillas. Perfect for a satisfying morning meal that’s both flavorful and easy to prepare.
Ingredients
Scale
For the Eggs
- 1 Tbsp. oil (avocado or olive)
- ¼ small onion (finely chopped)
- 5 large eggs
- 1 Tbsp. milk
- 2 Tbsp. salsa (medium heat, plus more for serving)
- ½ tsp. salt (plus more for serving)
- ¼ tsp. pepper (plus more for serving)
For the Tostada Shells
- 4 corn tortillas
- 2 Tbsp. coconut oil (or butter)
For the Toppings
- ½ cup refried black beans (no fat added)
- ½ large avocado (thinly sliced)
- ¼ cup queso fresco (or other cheese of choice)
- ¼ cup pico de gallo (chopped tomatoes, or additional salsa)
- Cilantro (optional)
Instructions
- Sauté Onions: In a medium-large non-stick skillet, heat 1 tablespoon of avocado or olive oil over medium-low heat. Add the finely chopped onion and sauté gently for 3-4 minutes until the onions are softened and fragrant, but not browned.
- Scramble Eggs: In a medium bowl, whisk together the 5 large eggs, 1 tablespoon milk, 2 tablespoons medium-heat salsa, ½ teaspoon salt, and ¼ teaspoon pepper until fully combined. Pour the egg mixture into the skillet with the sautéed onions. Cook over medium-low heat, stirring frequently, until the eggs are just cooked through and scrambled, about 2-4 minutes.
- Make the Tostada Shells: In a large skillet, heat 1 tablespoon coconut oil over medium heat. Add two corn tortillas to the skillet and cook each side for 1-2 minutes until they turn lightly browned and crisp up. Remove and drain on a paper towel. Repeat with the remaining 1 tablespoon coconut oil and two tortillas.
- Assemble and Serve: On each toasted tortilla, layer a generous spoonful of refried black beans, followed by the scrambled eggs with onions. Top with thinly sliced avocado, crumbled queso fresco, and pico de gallo or additional salsa. Garnish with fresh cilantro if desired. Season each tostada with extra salt and black pepper to taste. Serve immediately for best texture and flavor.
Notes
- Use medium heat salsa for a balanced flavor; adjust spiciness according to preference.
- Queso fresco can be substituted with cotija cheese or feta if desired.
- For vegan alternative, omit eggs and queso fresco and use tofu scramble with vegan cheese.
- To keep tostadas crispy, serve immediately after assembling.
- Refried beans with no added fat keep the dish lighter and healthier.
